Recipe by Kimme Hargrove
There are a few days left of summer which means tomatoes are still in season and delicious. Use slightly unripened green tomatoes for a more tart taste and crunchier texture than a traditional tomato pie. Stack the tomatoes high in the shell; it will cook down to the perfect pie.
2 refrigerated, pre-made pie shells
3-4 large green tomatoes
2 onions (Vidalia is preferred)
1 cup grated cheese (sharp cheddar is preferred)
1/2 stick butter
Salt and pepper to taste
Preheat oven to 350° F.
Place one pie shell in a round pie dish.
Slice the tomatoes and onions into rings and make a layer with them in the pie crust.
Cut the butter into small pats and lay on top, then cover with cheese and salt and pepper. Repeat for two or three layers until the crust is filled to the top.
Place the other pie shell on top, crimp edges with a fork and poke vent holes in top.
Bake at 350° F for 1 hour or until golden.
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